shortbread - the christmas collection

shortbread - the christmas collection

• 23 Dec 2011

I have to thank my friend Geoff for this shortbread recipe from David Herbert's 'The Perfect Cookbook'.



I've been making shortbread for as long as I can remember but I've never used rice flour before. Now that I've tried it, I realise it's what gives the shortbread it's unique texture.



I decided to make shortbread stars with my new star shaped cookie cutters.



Then I decided I needed to make a cookie garland using the shortbread stars threaded on baker's twine.

Shortbread from ‘The Perfect Cookbook’ by David Herbert (printable version)
Ingredients
250 gram (8oz) unsalted butter, softened
½ cup caster (superfine) sugar
2 cups plain (all purpose) flour
½ cup rice flour

Method
Preheat the oven to 150ºC/300ºF. Line 2 oven trays with baking paper.

Beat the butter in a bowl with a wooden spoon until soft and smooth. Add the sugar, plain flour and rice flour and work the mixture with a spoon until well blended. Knead the dough lightly on a floured surface to form a firm dough, wrap in plastic wrap then chill for 20 minutes.

Divide the dough into 2 portions and roll out each half between 2 sheets of baking paper to a thickness of 5 -7 mm (¼ - ⅓ inch). Cut the dough into shapes with cookie cutters.

Place the shapes onto the prepared oven trays and bake for 15-20 minutes or until pale and dry. Store shortbread in an airtight tin for up to 1 week.

Makes 35-40 biscuits.



I bought this shortbread mould in Edinburgh many years ago and it's been in my kitchen drawer unused ever since. I put a bit of the shortbread mixture aside and used the press for the first time and it turned out perfectly. Shortbread keeps really well, so I've put it aside for the cook to eat in the New Year.

Bye for now,

Jillian